| dc.description.abstract | The effect of using some stabilizers, emulsifier and their blends on the total solid, total soluble solid content, viscosity, over-run, hardness, melting characteristics and sensory properties of red dragon fruit yogurt ice cream was investigated in this study. The stabilizers were guar gum, xanthan gum, gelatin and the emulsifier was mono- diglyceride. Viscosity, over-run capacity, hardness and melting characteristics of ice cream were influenced significantly (p<0.05) by type and concentration of stabilizers. The highest value for over-run was observed in samples containing 0.02% xanthan gum, guar gum and 0.08% gelatin. While the lowest value was observed in samples containing 0.01% guar gum, 0.1% mono and diglyceride and 0.06%gelatin. The sensory evaluation showed that yogurt ice cream produced using mixture of 0.01% guar gum, 0.1% mono-diglyceride and 0.04% xanthan had the highest overall acceptability. | en_US |
